Italian Meat and Poultry Recipes - Parma Ham and Sweet Potato Risotto Recipe

Ingredients

• 2 medium sweet potatoes, scrubbed

• 1/4 cup butter

• 1 bunch of scallions, finely sliced

• 1 3/4 cups risotto rice

• 2 bay leaves

• 5 cups hot Chicken or Vegetable Stock

• 1/3 cup olive oil

• 3 ounces Parma ham, cut into pieces

• 2 tablespoons chopped mixed herbs, such as parsley, chervil, tarragon, and chives

• salt and pepper

Serves 4

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Method:

1. Cut the potatoes into If-inch chunks and cook in lightly salted, boiling water for 2-3 minutes to soften. Drain and set aside.

2. Melt the butter in a large, heavy-based saucepan. Add the scallions and sauté for 1 minute. Add the rice and stir well to coat the grains with the butter.

3. Add the bay leaves to the rice. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice.

4. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

5. Meanwhile, heat 2 tablespoons of the oil in a frying pan and cook the ham until golden. Drain and keep warm. Add the remaining oil and fry the sweet potatoes, turning frequently, for 6-8 minutes, until golden.

6. Add the herbs to the risotto and season to taste with salt and pepper, then add the ham and sweet potatoes, folding in gently. Cover and leave the risotto to rest for a few minutes before serving.